Bechamel

Sauces

- 4 tablespoons Butter
- 6 tablespoons Flour
- 1 teaspoon Salt
- 1/4 teaspoon pepper
-Dash of Nutmeg - 2 cups Milk (Optional)
- 2 egg yolks

Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.

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